Some recipes are about the ingredients. This one is about the cut. Slice the onions thin and even, and they melt into something sweet and deep in half the time.
The cut
- Halve the onion from root to tip and peel it. Leave the root end on; it holds the layers together.
- Lay one half flat on the board.
- Using the long, flat edge, push-cut across the onion in thin, even slices. Let the knife travel forward and down rather than pressing straight through.
- Keep your guiding hand curled, knuckles towards the blade, and move it back a little with every slice.
Thin and even beats fast. Speed comes on its own.
Even slices cook at the same rate, so nothing burns while the rest catches up.
The soup
Serves 2 · about 40 minutes
- 3 large yellow onions, sliced paper-thin
- 2 tbsp butter (or olive oil)
- 1 garlic clove, finely sliced
- A few sprigs of thyme
- 1 litre (about 4 cups) good stock
- Salt and black pepper
- Toasted bread and grated cheese, to serve
- Melt the butter in a heavy pan over medium-low heat. Add the onions and a pinch of salt.
- Cook slowly, stirring now and then, for 25–30 minutes, until soft, sweet and deep golden. Don't rush this part.
- Add the garlic and thyme for the last two minutes.
- Pour in the stock, bring to a simmer and cook for 10 minutes. Season.
- Serve with toasted bread and plenty of cheese.
Wash, wipe and put the knife away while the soup simmers. It'll be ready for tomorrow.
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